Over the weekend I had a little Day of the Dead dinner party. And at the last hour, I decided that I had just enough time to carve the pumpkin and have it at the front door to greet my guests.
When everyone arrived, I offered mini shots of tequila out of my etched skull glasses.
Over the years I have accumulated Day of the Dead candelabras, some that I have bought and some that my parents had given me. The Picasso-esqe dinner plates are from Dolores Hidalgo, a town known for it ceramics only half an hour from San Miguel de Allende.
Ceramic candelabras mixed in with tin ones along with ceramic prickly pear cacti.
I had made these stuffed jalapenos before but with shrimp. This time I used the same cheese (Gouda and cream cheese) but added fried chorizo and sliced scallions. Excellent.
As another hors d'oeuvre, I made Bloody Mary Shrimp served in Chinese soup spoons. I just love the little bowl with the pinata motif on the inside that had I bought at Gorky Gonzales's studio this last trip over in Guanajuato. Another winner.
Once everyone was seated, I served a Cream of Cilantro soup that had strips of fried corn tortiallas and Crumbled Queso Fresco in the bowl. So very light.
For our main course, I made a tossed salad with mangoes and julienned jicama dressed with a cilantro vinaigrette. And a Chicken dish with salsa verde, Chihuahua cheese, fried corn tortillas and strips of roasted poblano peppers.
Then for dessert, an Avocado Ice Cream that I had drizzled Amaretto over it along with a sprinkling of toasted slivered almonds. Mmmm, so good.
AVOCADO ICE CREAM
1 tablespoon vanilla
1 1/2 cups honey
6 cups heavy cream
Toasted slivered almonds
Heat 2 cups of cream with the honey. In a food processor, blend the avocados. Add the honey and cream. Add the rest of the cream and vanilla. Pour into a container and freeze.
Half an hour before serving, move container to the refrigerator. Scoop into serving bowls and top with the Amaretto and almonds.